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Keto Classic Cheese Garlic Pizza

4.5 stars, average of 187 ratings

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Like Kevin McAllister, I like a plain cheese pizza.

Don’t get me wrong, hand me a loaded slice and I’m a happy girl, but the classic combination of soft, gooey cheese combined with sweet bites of garlic can’t be beaten in my mind.

I love that this thin crust pizza crust has a simple two ingredients (we're using a simplified Fat Head dough), making it super fast and easy to whip up. For more topping ideas, check out these keto pizza recipes. Enjoy!

How to Make Nut-Free Keto Pizza

Making nut-free low-carb pizza is easy! Simply swap the 2/3 cup (67 g/ 2.4 oz) of almond flour for 6 tablespoons (48 g/ 1.7 oz) of coconut flour OR 8 tablespoons (57 g/2 oz) of flax meal.

If you're using any of these nut-free options, also add about 4 tablespoons (57 g/ 2 oz) of cream cheese (added to the mozzarella before melting). Alternatively, you can even swap the almond flour for an equal amount of ground sunflower seeds (no cream cheese needed).

Hands-on Overall

Serving size 1 slice

Allergy information for Keto Classic Cheese Garlic Pizza

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 1 slice)

Net carbs3.3 grams
Protein11.9 grams
Fat13.7 grams
Calories184 kcal
Calories from carbs 7%, protein 26%, fat 67%
Total carbs4.2 gramsFiber0.8 gramsSugars1.2 gramsSaturated fat5.7 gramsSodium284 mg(12% RDA)Magnesium34 mg(8% RDA)Potassium138 mg(7% EMR)

Ingredients (makes 8 servings)

Super simple keto pizza crust:
  • 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
  • 2/3 cup almond flour (67 g/ 2.4 oz)
  • 2 tsp butter or ghee
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
  • Optional: fresh herbs and extra virgin olive oil to drizzle on top


  1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
    Keto Classic Cheese Garlic Pizza
  2. Place the crust mozzarella into a microwave safe bowl and heat on high for 1 minute. Remove and stir and continue to heat in 30 second bursts until fully melted.
    Keto Classic Cheese Garlic Pizza
  3. Add almond flour and mix well.
  4. Roll the dough out into a circle, approx. 20 - 25 cm/ 8 - 10 inches. Place on a lined tray and bake for 10 minutes.
    Keto Classic Cheese Garlic Pizza
  5. While the crust bakes, melt the butter or ghee on high heat and add the finely chopped garlic. Sauté until tender.
  6. When the crust is ready, remove from oven and spoon the garlic evenly over the top.
    Keto Classic Cheese Garlic Pizza
  7. Add the mozzarella cheese and place back in the oven for a further 10 minutes.
    Keto Classic Cheese Garlic Pizza
  8. Serve hot, optionally with a scatter of fresh herbs such as parsley for colour, and a drizzle of extra virgin olive oil. Keto Classic Cheese Garlic Pizza
  9. Store, wrapped in cling wrap, in the fridge for up to 3 days.
    Keto Classic Cheese Garlic Pizza

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Mozzarella cheese (low moisture, for pizza)
1.2 g5 g4.2 g63 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g1.8 g4.4 g49 kcal
Butter, unsalted, grass-fed
0 g0 g1 g8 kcal
Garlic, raw
0.2 g0 g0 g1 kcal
Mozzarella cheese (low moisture, for pizza)
1.2 g5 g4.2 g63 kcal
Total per serving, 1 slice
3.3 g11.9 g13.7 g184 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (16)

How many slices in one pizza? Total carbs? See where carbs are listed per slice but knowing how many serving would be beneficial.

You can find the full macros in the nutrition facts table above the list of ingredients where you can also find the number of servings (8 in this case = 8 slices).

We just made these for the first time. Whoa!! Amazing. Who would have believed it was so easy but also so similar to regular pizza and so delicious?! You just changed our world...

Thank you so much for your lovely feedback!

Can I use a different flour, because I hate almond flour

Hi Roman, you could use the suggested options (check the top of the post). I hope this helps!

The mozzarella cheese says 1 1/2 cup but then it says 6oz in parentheses? Those 2 are not the same? Which is correct?

Hi Trish, it is about 1 1/2 cups which translates to 170 g/ 6 oz. It's always best to go by the weights is you want to be accurate.

Have you tried making anything else with this simplified version of Fathead dough, like breads, rolls, etc.?  I have a dairy allergy, and my husband is egg intolerant, plus HATES the idea of cream cheese!
This sounds like a Fathead version that I can work with for him, provided it's just as versatile as the original version is.
Have you tried testing the versatility of this recipe?

It is indeed a simplified version of fat head dough! I've used it for making hot pockets, both sweet and savoury:
My worry with bread rolls is that they may be a bit too dense, not fluffy enough. The egg used in traditional fat head dough does help in that respect and it makes the dough more airy. Another way to use this simplified fat head dough is to make keto cereal with it, or even crackers/crisps. I also used it to make bread twists and bread sticks.

This was perfect! I was a bit skeptical about using just cheese and almond flour but what a surprise! The perfect texture and flavor, will be making this again with pepperoni 😊

Thank you Kathy, pepperoni topping sounds perfect!

Can I use psylium husk powder for the crust? Thanks in advance.

I'm not sure because I haven't tried that. Psyllium typically makes the dough fluffier, not very crunchy but might work in this recipe. Let me know if you try it and how it went!

Can you use any other cheese for the mozzarella in the crust?  Does it just change the taste or are the physical properties changed too?

In this case wouldn't recommend other types of cheese. Mozzarella has the perfect binding, stringy effect and that's why it's great for this dough. Other types of cheese would make it sticky and fragile.